Tenderloins in lemongrass, Chilli and Coconut Flavours with Cucumber Salad
Prep:  15 mins plus 30 mins for marinating
Marinate:  
Cook:  10 mins
Serves:  4
Average: 4 (3 votes)
Difficulty:
Cuisine:
Saved:
Thai
114
Recipe by: Lilydale
This chicken tenderloin fillet recipe from Lilydale is a quick and easy dinner idea. Thai flavours make this recipe so yummy and simple for the best family dinner tonight.
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Tenderloins in lemongrass, Chilli and Coconut Flavours with Cucumber Salad
Ingredients:
Dressing
Tenderloins
Salad
Method:
Dressing
  1. To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug
Tenderloins
  1. Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste
  2. Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week).
  3. Marinate the chicken in the refrigerator for 30 minutes
  4. Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through
  5. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving
Salad
  1. Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins.
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